Mother's Day Pink Velvet Cake

A delightful Pink Velvet Cake adorned with sweetened cream cheese frosting, perfect for celebrating Mother’s Day.

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Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Alternate adding the dry mix and buttermilk, starting and ending with the dry ingredients. Mix in the pink food coloring until desired hue is achieved.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
For the frosting, beat cream cheese and butter until creamy, then gradually add powdered sugar and mix until smooth. Add vanilla and mix again.
Once cakes are cool, assemble by placing one layer on a serving plate, frosting on top, and adding the second layer. Frost the top and sides of the cake.
Decorate as desired with fresh flowers or edible glitter.

For a lower calorie option, substitute butter with Greek yogurt in the frosting.